œufs à la bordelaise


"Eggs in the style of Bordeaux." There are many ways of preparing these. 1) Eggs fried in oil, placed on halved tomatoes that have been fried and stuffed with cepes à la bordelaise, 2) Medium boiled or poached eggs placed onto fried croûtons or a dish, slightly hollowed out, spread with a little blanched ox marrow and coated with sauce bordelaise. 3) Scrambled eggs mixed with diced mushrooms, garnished with triangles of fried bread and served with sauce bordelaise.